Legal License Disclaimer

Welcome to TGKR!

This blog is intended to explore the legal aspects of the medical cannabis culture in direct correlation with the cooking and baking world. More specifically, the evolution of this industry in Colorado and how it has fueled my recipe creations for patients. I will explore the health benefits of cooking/baking with cannabis and when it is balanced with good nutrition can help promote a longer more fulfilling life.

I will teach you the importance of strain specific cooking/baking and how each strain imparts their very own flavors via terpenes. This blog will help you get the most out of edible making while also teaching you valuable culinary skill sets.

The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine

This blog has taken off and is now also a book! Written for all levels of kitchen skill, The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine explores a whole host of international culinary influences and pairs every recipe with a cannabis strain whose flavor complements that of the dish — creating a whole new type of cannabis cuisine than spans the globe! With extraction methods that include oils, extracts, nut butters, and the infamous cannabutter, The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine allows the reader to medicate more recipes than ever before while ensuring that the joy of eating is never compromised in the process. The revolutionary new dosing chart means that finding the right dose has never been easier. With comprehensive step-by-step photos for every recipe, anyone can create fantastic medicated dishes. This book will change the way we all cook with cannabis. It is now available on pre-order and will be released November 13, 2012 by Green Candy Press.

About Jessica Catalano

Jessica Catalano is a Professional Culinarian, writer, and author of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine published by Green Candy Press. She is a Medical Cannabis and Cannabis Lifestyle advocate who has combined her two loves of food and cannabis into stylish medicated dishes for Medical Cannabis patients. Catalano pioneered strain specific cannabis cuisine for flavor by infusing terpenes into cooking and baking via strain specific recipes to elevate the taste in the edibles she creates. What this means is that she uses specific strains in specific recipes to enhance the flavor profiles of the dishes she constructs.

Catalano is a Medical Cannabis patient herself and has extensive knowledge since early 1997 for medicinal purposes. She continues to strive for excellence both in cooking, baking and Medical Cannabis knowledge. Her goal is to help as many Medical Cannabis patients as she possibly can creating a better quality of life for them. She explores the health benefits of cooking with cannabis which when balanced with good nutrition and a healthy lifestyle can help promote a longer and more fulfilling life. For more information: www.tgkr.co

Official Twitter Page

Official Facebook Fan Page

Super Lemon Haze Roasted Green Chile Pepper Salsa

Roasted Green Chiles are perfect for when you are in need for a little heat in your mouth and a good comforting satisfied belly. After going to a quaint little Mexican restaurant in Golden, Colorado it inspired me to create a deliciously medicated green chili salsa with Super Lemon Haze. This strain adds wonderful notes of lemon that uplift and enhance the spicy notes of the green chile peppers. Enjoy this dish by itself with fresh tortilla chips, guacamole and sour cream. You can also smother this over burritos, drop a spoonful into quesadillas, add to pork chili or pour over any food item of your choice.

Mise en place:

2 cups diced roasted green chiles

2 grams of Super Lemon Haze shatter activated in 1 oz of olive oil

1/2 cup diced sweet onion

1/2 cup diced tomatillo

1/4 minced cilantro

1/4 teaspoon cane sugar

2 diced jalapeño peppers

1 tablespoon fresh lime juice

Directions:

Combine the roasted green chiles, 2 gram activated olive oil of Super Lemon Haze, sweet onion, tomatillo, cilantro, cane sugar, jalapeno peppers, and fresh lime juice in a pan. Cook on medium low for 10 minutes. Transfer to a food processor and pulse until well combined. Let this mixture chill in the refrigerator for 10 minutes then serve and enjoy!